*  Exported from  MasterCook  *
 
                             Banana-Bran Bread
 
 Recipe By     : McCall’s Cooking school
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads-Quick
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   cups         sifted all purpose flour -- sift b4 measuring
    2      teaspoons     baking powder
      1/2  teaspoon      baking soda
      1/2  teaspoon      salt
      1/4  cup           butter or margarine -- softened
      1/2  cup           sugar
    1      Large         Egg
    1      teaspoon      vanilla
    4      small         fully ripe bananas
    1      cup           whole bran cereal
      1/2  cup           chopped walnuts
 
 1) Preheat oven to 350F. Using solid vefgetable shortening, thoroughly
 grease 9“x5”x3 loaf pan (I used Pam); set aside.
     In the sifter, place flour, baking powder, baking soda, and salt.
 Sift overa piece of waxed paper; set aside
 2) In large bowl of electric mixer, at high speed, beat butter, sugar,
 egg and 1 teaspoon vanilla extract until smooth and fluffy.     Continue
 to beat the mixture until ingredients are thoroughly combined; set
 aside.
 3) Peel bananas; place in a medium-sized bowl and mash with a potato
 masher or fork (to yield 1 1/2 cups) until all large lumps     are
 broken up. Add to the sugar-and-egg mixture and stir with a wooden spoon
 until well mixed. Add flour mixture, bran     cereal and nuts, beating
 just until smooth.
 4) Turn the banana-bran batter into the prepared loaf pan, spreading
 with a rubber spatula or the back of a spoon to make     smooth. Place
 pan on the center rack in oven and bake 60 minutes or until a cake
 tester inserted into the center of bread     comes out clean.
 5) If necessary, bake bread a few minutes longer. When bread is done,
 place pan on a wire rack and let cool for about 10     minutes. Remove
 bread from pan; transfer bread to a wire rack and let stand until it is
 completely cool.
 6) To Store: wrap bread tightly in aluminum foil and place in plastic
 bag. Refridgerate until read to serve.
      To Serve: using a sharp bread knife, cut the Banana-Bran Bread into
 slices and serve with butter or margarine. Or, if desired, serve with
 cream cheese. Makes 1 loaf (I just eat it)
 
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 NOTES : Low Cholesterol Tips
 to reduce cholesterol in this delicious bread
 *substitute 2 egg whites or 1/4 cup thawed frozen egg substitute  for
 the whole egg. You'll never know the difference
 *substitute chopped dates or dried mixed nuts-both are cholesterol free